Scientific Opinion on the re‐evaluation of paprika extract (E 160c) as a food additive-Reference-Cited by-同舟云学术

Scientific Opinion on the re‐evaluation of paprika extract (E 160c) as a food additive

Published:2015-12 Issue:12 Volume:13 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

Publisher

Wiley

Subject

Plant Science,Veterinary (miscalleneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference72 articles.

1. Documentation provided to EFSA

2. Confederation of the Food and Drink Industries of the EU (CIAA) , 2009. Exercise on occurrence data – EFSA re‐evaluation of some food colours (December 2009). 14.12.2009.

3. Mc Garry S, 2014. Paprika oleoresin, DN‐933: Bacterial reverse mutation assay. Submitted by NATCOL, September 2014.

4. NATCOL , 2007. Data submitted in response to the EFSA call for scientific data on food colours to support re‐evaluation of all food colours authorised under the EU legislation. Paprika (e 160c) Submitted on 30 March 2007.

5. NATCOL , June 2011, March 2012 and October 2012. Information submitted in response to the EFSA call for scientific data on paprika extract, capsanthin, capsorubin (E 160c).

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